My first attempt at smoked beef ribs.

[DRKsmoking]

Thanks David, I agree with you that zucc’s tend to be bland so I added a healthy dose of seasoned salt to the cracker crumbs before frying, makes all the difference to me at least!

Mike

Sounds good Mike , I will have to give them another try.

And maybe smoked will help with it also.

David

 

[Compulsive Smoker]

Plate Ribs (Short Ribs aka Dino bones) are basically brisket on a stick. I smoke them the same as brisket. 1-2 hours on low for extra smoke then bump to 275º until probe tender. To me, your 6h 15m total time is the answer on why they weren't as tender as you were hoping for. IMO they may have needed at least another hour or so. JMTC

Thanks Matt! That’s great information! I can hardly wait to try beef ribs again with all these great new ideas!

 

[tallbm]

I made my first attempt on beef ribs today.

I started out by putting them in a marinade on Friday morning.
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This morning I put them on the smoker at 225 with a Pit Boss smoke tube filled with pellets and cherry wood chips.

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After 5 hours I started layering bbq sauce Cowboy brand prairie fire flavor.
At 5.5 hours I removed from the smoker and wrapped in foil and put in the oven at 250 for 45 min.
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Finished product

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Served with a side of fried zucchini.

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They didn’t get quite as tender as I would have liked, so if anyone has some ideas, I’m all ears!

Yep like others have been saying, these just needed to be cooked to a higher Internal Temp (IT) like 200F+

I start checking for tenderness on beef ribs at an IT of 200F and I make sure to check the meat near the bone as well as other areas.

You do this and you will surely solve your problem. Other than that one hiccup your ribs look great.
Also if you have any left just wrap them in foil with a sprits or 2 of water and put them in the oven and warm/cook them back up until they are tender and you will see the difference.

That is one good thing about under cooked beef ribs or brisket, you can just wrap em and put in the oven and cooking them to tender, so nothing is actually ruined :D

I hope this info helps!

 

[Compulsive Smoker]

Yep like others have been saying, these just needed to be cooked to a higher Internal Temp (IT) like 200F+

I start checking for tenderness on beef ribs at an IT of 200F and I make sure to check the meat near the bone as well as other areas.

You do this and you will surely solve your problem. Other than that one hiccup your ribs look great.
Also if you have any left just wrap them in foil with a sprits or 2 of water and put them in the oven and warm/cook them back up until they are tender and you will see the difference.

That is one good thing about under cooked beef ribs or brisket, you can just wrap em and put in the oven and cooking them to tender, so nothing is actually ruined :D

I hope this info helps!

Thanks for the reheating idea! I’ll give that a try!